Parsley is a leafy herb in the Apiaceae family, known as umbellifers, which also includes carrots, dill, and celery.
Although it’s now found around the world, parsley is native to northwest Africa and the Mediterranean.
There are three main types of parsley you’re likely to encounter:
- Neapolitanum (flat-leaf or Italian parsley) is used more in cooking due to its stronger flavor.
- Crispum (common or curly-leaved) is often used as a garnish.
- Tuberosum (Hamburg or turnip-rooted) is grown for its edible roots and leaves.
You can find parsley in many European, Middle Eastern, and American cuisines. Its sharp, peppery, and grassy flavor goes well with a wide variety of foods.
Nutritionally, parsley is a powerhouse. Like other leafy greens, it’s an excellent source of vitamin K, which is crucial for bone health and blood clotting. Believe it or not, parsley has more vitamin K1 than kale, with just two tablespoons of raw parsley containing more than double the recommended daily amount for women and 100% of the amount for men.
Additionally, when combined with regular sunlight exposure, parsley can help your body synthesize CoQ10, an important antioxidant.
This potent herb is also a source of calcium, potassium, and magnesium and provides a good amount of vitamins A and C, as well as folate. These nutrients, as well as antioxidant compounds like apigenin, contribute to its myriad health benefits.